Italian Grilled Octopus with Lemon and Parsley
Introduction
Grilled octopus is a classic Italian delicacy that combines tender, smoky flavors with bright, fresh notes of lemon and parsley. On the Arteflame grill, you get a perfect sear on the center grate while finishing the octopus to tender perfection on the flat cooktop. This recipe ensures juicy, flavorful seafood with a slight char that enhances the natural taste of the octopus.
Ingredients
- 2 pounds octopus, cleaned
- 2 lemons, juiced
- 1/4 cup fresh parsley, chopped
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Instructions
Step 1: Fire up the Arteflame grill
- Pour some vegetable oil on three paper napkins and place them inside the grill.
- Stack firewood over the oiled napkins.
- Light the paper and allow the fire to heat up for about 20 minutes.
Step 2: Pre-cook the octopus
- Place the octopus on the outer edges of the Arteflame cooktop, where the heat is gentler.
- Let it cook slowly for about 30-40 minutes, turning occasionally.
- Once tender, remove from the grill and allow to cool slightly.
Step 3: Prepare the seasoning
- In a small bowl, combine melted butter, lemon juice, minced garlic, sea salt, black pepper, and red pepper flakes.
Step 4: Grill the octopus
- Slice the tentacles for easier grilling.
- Move the tentacles to the center grill grate to sear at 1,000F for about 2 minutes per side.
- Move them to the flat cooktop area to finish cooking for another 5 minutes, basting occasionally with the butter mixture.
Step 5: Serve
- Sprinkle chopped parsley over the octopus.
- Drizzle with extra lemon juice to taste.
- Serve hot with your favorite side dishes.
Tips
- For extra tenderness, let the pre-cooked octopus cool completely before grilling.
- Baste frequently with the butter mixture for added flavor.
- Pull the octopus off the grill when the internal temperature is 15F below the desired doneness.
Variations
- Spicy Chili Octopus: Add 1 teaspoon of smoked paprika and 1 teaspoon of chili flakes for a spicy kick.
- Garlic Herb Octopus: Mix in chopped fresh basil and oregano into the butter mixture.
- Citrus Infused Octopus: Add orange zest and a splash of white balsamic vinegar for a zesty flavor.
- Mediterranean Octopus: Serve with kalamata olives, cherry tomatoes, and feta cheese.
- Butter Soy Glazed Octopus: Mix in 2 tablespoons of soy sauce for an umami-rich flavor.
Conclusion
By grilling octopus on the Arteflame grill, you get crispy charred edges with a juicy, tender inside. The lemon and parsley bring out its fresh flavors, making it a fantastic dish for Italian seafood lovers.
Best Pairings
- Grilled asparagus with garlic butter
- Rosemary roasted potatoes
- A crisp Sauvignon Blanc or dry Rosé
- Fresh focaccia bread